Cantina di Gambellara is a cooperative winery founded in 1947. Today it has nearly 300 members who farm 600 hectares on the border between the provinces of Vicenza and Verona, only a few miles east of Soave. In 2015, this Cantina merged with the Cantina Colli Vicentini (from whom we buy the Ca di Alte wines). Alberto Marchisio is now responsible for winemaking, with Matt Thomson of Blank Canvas involved as a consultant.

Alberto selects the best grapes from the volcanic hills that comprise Gambellara natural amphitheatre, to make his Gambellara Classico. Garganega grapes are briefly macerated before fermenting at low temperatures.

Vineyards

The Garganega grapes are grown on selected vineyards on the hills of the commune of Gambellara, a region known for winemaking since the Roman times. All vineyards are at least 20 years old and their volcanic soils are derived from basalts, providing an abundance of minerals that allow grapes to ripen fully and develop aromatic richness. The natural amphitheatre of hills surrounding Gambellara reach an altitude of 500 metres above sea level, however the vineyard is planted between 100-350 metres on a north-south facing slope, as this provides the best combination of aspect, soil composition and solar radiation. In the past, grapes from the vineyards were traditionally used for the Vin Santo di Gambellara, however their high level of quality today makes for excellent young, fresh white wine.

Vinification

The grapes were destemmed followed by a brief maceration at around 10C. After a gentle crush, the fermentation took place in temperature-controlled stainless steel tanks at temperatures of 14-16C. The wine remained on its lees for three to four months.

Tasting Notes

The wine is dry and scented, with pronounced minerality and a long finish. It has yellow peach aromas and a touch of spice on the finish.

Great for simple fish dishes and green salads.